To explore the enzymatic browning inMalus domeri (Bois) Chev., effects of boiling time on the browning degree, activity of polyphenol oxidase and peroxidase, total phenols, flavone and anthocyanin were studied. Besides, the browning degree, ascorbic acid and reducing sugars content inMalus domeri(Bois) Chev.of enzymes destruction were measured. For about5 gof hawthorn pieces, the polyphenol oxidase and peroxidase were hardly inactivated in 2 min. With the increase of heating time, the browning degree, polyphenol oxidase and peroxidase activity were decreased significantly, accompanied by more total phenols and flavone, and slightly less anthocyanin. These results indicated thatMalus domeri (Bois) Chev.flesh browning was closely related to enzyme browning. For the hawthorn pieces of enzyme deactivation, the browning degree, ascorbic acid and reducing sugars content had no significant changes during the storage, which suggested that non-enzymatic browning was not happened in the flesh ofMalus domeri (Bois) Chev..